Comparing the Effects of Glazing and Chitosan-Based Coating Applied on Frozen Salmon on Its Organoleptic and Physicochemical Characteristics over Six-Months Storage

AuthID
 P-00K-VBM
5
Author(s)
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 194, Páginas: 79-86 (8)
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Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84987668292
Wos: WOS:000386189700009
Source Identifiers
ISSN: 0260-8774
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